Butter-Braised Radishes
- 2 tablespoons unsalted butter
- 1 small shallot, finely chopped 25–30 medium radishes, stems removed, halved or quartered
- ½ teaspoon sugar
- ½ teaspoon vinegar (white wine, champagne, red wine, sherry)
- ¼ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup water
- 1 tablespoon chopped fresh chives
Instructions:
Radishes may be the forgotten stepchildren of the vegetable world, but these delightfully spicy little roots deserve royal treatment. Bathe them in butter with a touch of sugar and vinegar to bring out their regal qualities. We won’t spoil the ending for you, but it’s worth trying this dish just to watch the unexpected color transformation the radishes undergo.
- In a large skillet, heat the butter over medium-high heat until butter is melted and starting to bubble. Reduce heat to medium, add shallot, and cook, stirring, until soft (about 2 minutes).
- Add the radishes, sugar, vinegar, salt, pepper, and water. Bring to a boil over medium-high heat, reduce heat to medium-low, cover, and simmer until the radishes are tender, about 6 to 8 minutes.
- Remove cover, return heat to medium-high, and cook, stirring, until most of the liquid has evaporated. Taste, and add additional salt and pepper if needed. Serve immediately, garnished with chives